Monday, September 23, 2013

Herbal Bumper Crop -- When Life Gives you Oregano, Make Flavored Olive Oil!

Meal Monday

There's a definite nip in the air and to me that means sweaters, hot apple cider, homework and test stress for the kids (and their parents) and some work in the yard.

This year, I planted my herbs in pots on the patio and they actually did very well. So well, in fact, that I'm left with a bit of a bumper crop. I hate waste and doubt I have the green thumb required to keep the plants alive inside until next spring. What to do?

I often use flavored olive oils and vinegars in my cooking, so I decided to make my own with my extra herbs. I used some mason jars with airtight seals and devised my own combinations. I have sage and thyme vinegar, chive and basil olive oil, rosemary and oregano olive oil and straight basil olive oil.

Use small-ish jars, especially for the oils, so you don't have more than you can use realistically within a week or so. Simply pour the oil or vinegar over the herbs and seal tightly. I also bought a large block of butter and plan to make herbed butter pats to use as well. Those will freeze easily too.

Obviously, the more herbs you use, the stronger the flavor. Use the oils over roast chicken, fish and vegetables and mix with the vinegar to make salad dressings. So good, so easy and oh so economical!